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    You are here: Home / RandomPosts / Paal Kozhukattai Recipe

    Paal Kozhukattai Recipe

    August 24, 2022 by Sharmilee J 65 Comments

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    Jump to Recipe Print Recipe

    Paal Kozhukkatai is a yummy dessert made by simmering steamed rice balls with coconut milk & jaggery syrup and flavoured with cardamom powder. Paal Kozhukattai Recipe is a traditional Chettinad dish prepared for breakfast and during special occasions. How to make Paal Kozhukattai is explained in this recipe with step by step pictures.
    Paal Kozhukattai

    Pin

    Paal Kozhukattai is a delicious sweet very popular in Chettinad cuisine. I have give 2 versions of Paal Kozhukattai one with rice flour and another with wheat flour.

    Table of Contents
    1 About Paal Kozhukattai Recipe
    2 Paal Kozhukattai Ingredients
    3 📖 Recipe
    4 How to make Paal Kozhukattai
    5 Expert Tips
    6 Serving & Storage Suggestions
    7 FAQs
    8 Godhumai Paal Kozhukattai

    About Paal Kozhukattai Recipe

    Paal Kozhukattai is made by cooking rice flour balls with coconut milk and jaggery syrup. Adding this dish to the menu will make the breakfast a grand one. I remember my mom making Paal Kozhukattai on occasions like birthdays, anniversaries and during get-togethers. She cooks the perfect traditional Chettinad Paal Kozhukattai and I just recreated it for the benefit of this tradition going on for the ages to come.

    I had been wanting to post this paal kozhukattai recipe since last diwali, somehow other recipes took priorities. You can adapt the same recipe and make it with sugar if you prefer but the authentic vrsion uses jaggery. When I was compiling a list to make and post for vinayagar chaturthi, amma said to include paal kozhukattai too…though this is not made traditionally for vinagar chaturthi, I included it as it is also one among the kozhukattai family. This is one of authentic chettinad recipes belonging to Karaikudi and is one of my favs too.

    The richness in the coconut milk with jaggery making the sauce so delicious and to add on the small balls soaked in the sauce, yum combo. If you are new to this recipe, please give a try and treat your self and am sure you will thank me for it. Paal Kozhukattai itself is completely photogenic and now that tells the secret why the pics turned out to my satisfaction.

    Paal Kozhukattai Ingredients

    • Rice flour : See home made rice flour recipe for making Rice flour at home. However, if you are not finding time, instant readymade flours are easily available these days in stores so you can use them too. But make sure to roast well and sieve it once to ensure no speck is there then proceed.
    • Jaggery : Molded Jaggery / Achu vellam in tamil in big ball shape / bar shape is used for this recipe. Powdered Jaggery from store will save some time. Sugar can be an alternative for jaggery however jaggery’s mild sweetness makes this as a dish than a sweet!
    • Coconut : Fresh grated coconut is recommended for this recipe. We can use desiccated coconut as well when fresh coconut is not available. Coconut powder or milk in place of grated coconut is not recommended even though we can use as it may not taste perfect.

    Paal Kozhukattai RecipePin

    If you have any more questions about this Paal Kozhukkatai Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Paal Kozhukkatai Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe

    Print Recipe Pin Recipe

    Paal Kozhukattai

    Paal Kozhukkatai is a yummy dessert made by simmering steamed rice balls with coconut milk & jaggery syrup and flavoured with cardamom powder. Paal Kozhukattai Recipe is a traditional Chettinad dish prepared for breakfast and during special occasions. How to make Paal Kozhukattai is explained in this recipe with step by step pictures.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Servings3 people
    AuthorSharmilee J

    Ingredients

    • 1 cup rice flour
    • 1 tsp ghee
    • 1 cup milk
    • 1 cup water
    • 1 cup jaggery
    • 3/4 cup water
    • 3 tbsp coconut
    • 1 cup milk
    • 1 and 1/4 cups coconut milk
    • 1/2 cup water
    • 1/4 tsp cardamom powder

    Instructions

    • Dissolve jaggery in immersing level and heat it up till it bubbles. Then strain to remove impurities. Keep aside.
    • In a mixing bowl add water, milk, salt and add the rice flour and mix well to prevent lumps.
    • The mixture should be smooth and creamy. Then transfer this mixture to a nonstick pan with ghee. Keep stirring until it forms a dough consistency. At this stage switch it off.
    • When its hand bearable hot collect them all together and knead it to form a smooth dough. Keep covered with a wet cloth until use to prevent it from drying.
    • Form small balls or in cylindrical shapes(this is the traditional shape). Actually they use the thenkuzhal murukku press to make the cylindrical shape.
    • Repeat this process to form all the balls. Keep aside. Heat milk + water in a heavy bottomed pan , when is starts boiling add the balls and simmer it.
    • Once the balls are added, first it will all sink to the bottom. Keep closed and cook until the balls turn soft…once cooked it will gradually raise. Stir it very carefully not breaking the balls.
    • Once the balls are cooked add the coconut milk, give a quick stir. Then add jaggery syrup and give a stir. Allow it to simmer 3-5mins.
    • Add grated coconut, cardamom powder allow for a short single boil and switch off
    • Give it at least 30mins resting time so that the sauce blends well with the kozhukattais. Serve Pall Kozhukattai warm / cold.

    Notes

    • While making the sauce – You can even add coconut milk along with milk and water. But I always add it this way to avoid curdling.
    • Do not cook for long time after coconut milk and jaggery are added, as there are chance for curdling.
    • While making the dough, you can even first heat water + milk then add rice flour but I added and dissolved it prior heating to avoid lumps.
    • Instead of making balls you can also dump the dough in a murukku press and press it directly in water milk mixture to save time.I made small round balls as I felt that would look pretty for the pics.
    • The kozhukattais will not get cooked fully in milk so add half and half water alteast.Amma says sometimes they even pre cook the kozhukattais in water then add it to the milk sauce. But I prefer cooking it in milk + water as this way it is well blended with the sauce.
    • The measurement for water:milk:coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse.
      For the sauce to blend well with the balls, you can roll them even more small.
      You can even replace jaggery with sugar but the authentic way is making it with jaggery.
    Nutrition Facts
    Paal Kozhukattai
    Amount Per Serving (125 g)
    Calories 600 Calories from Fat 261
    % Daily Value*
    Fat 29g45%
    Saturated Fat 24g150%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Cholesterol 24mg8%
    Sodium 84mg4%
    Potassium 511mg15%
    Carbohydrates 75g25%
    Fiber 2g8%
    Sugar 30g33%
    Protein 11g22%
    Vitamin A 264IU5%
    Vitamin C 1mg1%
    Calcium 236mg24%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    How to make Paal Kozhukattai

    1. Dissolve jaggery in immersing level and heat it up till it bubbles. Then strain to remove impurities.Keep aside. In a mixing bowl add water, milk,salt and add the rice flour and mix well to prevent lumps.
      How to make paal kozhukattai - Step1Pin
    2. The mixture should be smooth and creamy(adjust water level according to this). Then transfer this mixture to a nonstick pan with ghee.Keep stirring until it forms a dough consistency. At this stage switch it off.
      How to make paal kozhukattai - Step2Pin
    3. When its hand bearable hot collect them all together and knead it to form a smooth dough. Keep covered with a wet cloth until use to prevent it from drying. Form small balls or in cylindrical shapes(this is the traditional shape). Actually they use the thenkuzhal murukku press to make the cylindrical shape.
      How to make paal kozhukattai - Step3Pin
    4. Repeat this process to form all the balls. Keep aside. Heat milk + water in a heavy bottomed pan , when is starts boiling add the balls and simmer it.
      How to make paal kozhukattai - Step4Pin
    5. Once the balls are added, first it will all sink to the bottom. Keep closed and cook until the balls turn soft…once cooked it will gradually raise. Stir it very carefully not breaking the balls. Once the balls are cooked add the coconut milk,give a quick stir. Then add jaggery syrup and give a stir. Allow it to simmer 3-5mins.
      How to make paal kozhukattai - Step5Pin
    6. Add grated coconut, cardamom powder allow for a short single boil and switch off
      How to make paal kozhukattai - Step6Pin
    Give it atleast 30mins resting time so that the sauce blends well with the kozhukattais.Serve warm / cold.

    Paal Kozhukattai(with jaggery & coconut milk)

    Pin

    Expert Tips

    • While making the sauce – You can even add coconut milk along with milk and water. But I always add it this way to avoid curdling.
    • Do not cook for long time after coconut milk and jaggery are added, as there are chance for curdling.
    • While making the dough, you can even first heat water + milk then add rice flour but I added and dissolved it prior heating to avoid lumps.
    • Instead of making balls you can also dump the dough in a murukku press and press it directly in water milk mixture to save time.I made small round balls as I felt that would look pretty for the pics.
    • The kozhukattais will not get cooked fully in milk so add half and half water alteast.Amma says sometimes they even pre cook the kozhukattais in water then add it to the milk sauce. But I prefer cooking it in milk + water as this way it is well blended with the sauce.
    • The measurement for water:milk:coconut milk can be adjusted to our choice, it should be just enough for the balls to immerse.
    • For the sauce to blend well with the balls, you can roll them even more small.
    • You can even replace jaggery with sugar but the authentic way is making it with jaggery.

    Serving & Storage Suggestions

    • Serve in a bowl with about 15-20 balls when this is prepared as a single dish for breakfast or dinner. I am sure it will not end in single serve though! If you have additional menu for the breakfast or dinner, then a bowl with 6-8 balls is good! It is a good desert idea too!
    • Since coconut is added, consume on the same day of making. Refrigerate if it has to be stored beyond 6 hours of cooking and heat it before serving.

    FAQs

    1. What is Paal Kozhukattai?

    Paal Kozhukattai is made by cooking rice flour balls with coconut milk and jaggery syrup.

    2. How do you make Paal Kozhukattai?

    a. Prepare jaggery syrup
    b. Prepare rice flour dough
    c. Make cylindrical or round shaped rice balls
    d. Cook the rice balls in milk & coconut milk
    e. Add jaggery syrup (optional), cardamom, grated coconut and cook for a short while – Paal Kozhukattai is ready!

    3. Important step to take care while cooking Paal Kozhukattai?

    The kozhukattais will not get cooked fully in milk so add half and half water alteast. Amma says sometimes they even pre cook the kozhukattais in water then add it to the milk sauce. But I prefer cooking it in milk + water as this way it is well blended with the sauce.

    4. Why did my Paal Kozhukattai cuddle?

    Paal Kozhukattai tends to cuddle when milk is overcooked. Do not cook overtime after adding Coconut and Jaggery syrup.

    5. On what occasions you can make Paal Kozhukattai?

    Personal occasions like birthday, anniversary, get-together and during festivals.

    Paal Kozhukattai Recipe(with jaggery and coconut milk)Pin

    Godhumai Paal Kozhukattai

    Godhumai Paal Kozhukkatai is a delicious dessert made by simmering steamed wheat flour balls with coconut milk & jaggery syrup and flavoured with cardamom powder. Godhumai Paal Kozhukattai is an excellent idea for grand breakfast menu. How to make Godhumai Paal Kozhukattai is featured in this recipe with step by step pictures.

    godhumai paal kozhukattai recipePin

    Godhumai paal kozhukattai recipe – This is a twist to the traditional paal kozhukattai recipe by replacing rice flour with wheat flour.I got this idea last week when I was thinking of posting Vinayaka chaturthi recipes so immediately got into action.

    Also I always wanted to make paal kozhukattai shaped as small cylinders as amma says that is the way it is made traditionally so tried this godhumai kozhukattai this way and it looked cute too isnt it?!

    godhumai paal kozhukattai recipePin

    Ingredients

    • 1/4 cup heaped wheat flour
    • 1 tbsp coconut grated
    • salt to taste

    For the milk sauce

    • 1/2 cup water
    • 1/4 cup milk
    • 1/2 cup milk
    • 2 tbsp coconut milk
    • 3 tbsp jaggery syrup
    • a tiny pinch cardamom powder

    How to make godhumai paal kozhukattai

    1. Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.
      How to make godhumai paal kozhukattai recipe - Step1Pin
    2. In a mixing bowl – take wheat flour,add coconut and salt.
      How to make godhumai paal kozhukattai recipe - Step1Pin
    3. Add water little by little to make a stiff dough.Now make tiny cylinder shapes as shown in the pictures.
      How to make godhumai paal kozhukattai recipe - Step2Pin
    4. Make until the entire dough finishes.Set aside.Now in a pan add water and milk.
      How to make godhumai paal kozhukattai recipe - Step3Pin
    5. Let it boil, when it boils vigorously with bubbles add the wheat balls.Let it cook atleast for 3-4mins in medium flame.
      How to make godhumai paal kozhukattai recipe - Step4Pin
    6. Once it becomes soft add remaining milk and cook until the mixture becomes creamy.Simmer and cook.
      How to make godhumai paal kozhukattai recipe - Step4Pin
    7. Now add coconut milk.
      How to make godhumai paal kozhukattai recipe - Step4Pin
    8. Finally add jaggery syrup mix well, garnish with cardamom powder and switch off.
      How to make godhumai paal kozhukattai recipe - Step4Pin

    Store in an airtight container. Enjoy yummy paal kozhukattai!

    godhumai paal kozhukattai recipePin
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    Filed Under: Chettinad Recipes, Kerala Special, Kozhukattai, RandomPosts, Recent Posts, Vinayagar Chathurthi

    Reader Interactions

    Comments

    1. Vardhini

      September 17, 2012 at 3:18 am

      Looks very yummy and lovely presentation.

      Vardhini
      Event: Peaches + Giveaway

      Reply
    2. Vimitha Anand

      September 17, 2012 at 3:57 am

      Paal kolukattai is my favorite and this looks yum

      Reply
    3. Nivedhanams Sowmya

      September 17, 2012 at 4:29 am

      Delicious and yummy!!! It is one of my favorites!!

      Sowmya

      Ongoing Event – Coconut

      Ongoing Event – Healthy Foods for Healthy Kids – Combo Meals

      Reply
      • Nabeela

        October 20, 2019 at 7:18 am

        I couldn’t get the balls to coin through. It remained doughy and soft and tasted like dough too. The rice flour I have isn’t roasted. Is that okay?

        Reply
        • Sharmilee J

          October 29, 2019 at 9:25 am

          I usually use homemade flour but have tried with storebought unroasted flour too and found no issues.If the dough isnt cooked well it may be like that

          Reply
    4. Sangeetha Nambi

      September 17, 2012 at 5:05 am

      Lovely and tempting evergreen dish… Love ur clicks as well….
      http://recipe-excavator.blogspot.com

      Reply
    5. Premalatha Aravindhan

      September 17, 2012 at 5:25 am

      Amma makes exactly the same way,loved it…

      Reply
    6. aru

      September 17, 2012 at 9:11 am

      i heard from my mother in law that Paal kolukattai is really tough to make & id made without proper practice or an experienced person near by you may also end up burning your face (on putting the balls(kolukkatai in hot boiling milk, as you have siad above) it will burst out towards your face, is it true ?? if yes, what is the way to avoid it.
      My husband lovvveeeeeeeeess this & i want to make it a surprise for him but i am scared 🙁 please suggest.

      Reply
    7. tamilsasikitchen

      September 17, 2012 at 9:48 am

      Love these yummy ones…i lov to make wth sugar…

      Reply
    8. Sharmilee! :)

      September 17, 2012 at 9:53 am

      @Aru : No no I guess you have misunderstood paal kozhukattai as paal paniyaram as the risk is only with paniyaram….Paal kozhukattai is not at all risky just be careful after adding coconut milk. Hope this clarifies now 🙂

      Reply
    9. Priya

      September 17, 2012 at 11:39 am

      Yummy, looks fabulous and irresistible my most favourite kozhukattais..

      Reply
    10. Priya R

      September 17, 2012 at 11:59 am

      lovely creamy modak…

      Priya
      Special K Cookies

      Reply
    11. Anamika Sharma

      September 17, 2012 at 12:28 pm

      This is a new dish to me, looks really tempting!

      Reply
    12. Coral Crue

      September 17, 2012 at 1:00 pm

      this looks super delicious

      Reply
    13. jeyashrisuresh

      September 17, 2012 at 2:27 pm

      Super tempting kozhukattais, it has been ages since i made this. beautiful clicks and pretty saree

      Reply
    14. dassana

      September 17, 2012 at 2:31 pm

      looks tempting. this is one recipe i will try and make a vegan version of it.

      Reply
    15. Laavanya

      September 17, 2012 at 4:27 pm

      So pretty indeed.. very tempting pics.

      Reply
    16. Vijayalakshmi Dharmaraj

      September 17, 2012 at 4:59 pm

      so yummy one… love to have the full bowl…
      VIRUNTHU UNNA VAANGA

      Reply
    17. radha

      September 17, 2012 at 6:00 pm

      Beautiful presentation. Very tempting.

      Reply
    18. ANU

      September 17, 2012 at 7:39 pm

      wow this is awesome and beautiful clicks!

      SYF&HWS – Cook with Spices

      South Indian Cooking (SIC) Series

      Reply
    19. Anu Nandu

      September 17, 2012 at 9:12 pm

      This is absolutely beautiful. Gorgeous dish and wonderful post!

      Reply
    20. divya

      September 17, 2012 at 10:44 pm

      looks super delish …yum

      Reply
    21. Veena Theagarajan

      September 18, 2012 at 12:04 am

      Looks soo yummy Sharmi… I always do it with sugar.. Should try with jaggery
      Great-secret-of-life.blogspot.com

      Reply
    22. Prathima Rao

      September 18, 2012 at 1:35 pm

      Super delicious, authentic recipe…Perfectly made..Happy Ganesh Chaturthi!!
      Prathima Rao
      Prats Corner

      Reply
    23. test

      September 19, 2012 at 11:09 am

      These balls reminds me of strawberry sweet from Adyar anandha bhavan….. Wounderful pics.

      Reply
    24. Sangeetha

      September 19, 2012 at 8:33 pm

      wow….paal kozhukattai looks so divine, lovely presentation!!

      Reply
    25. RAKS KITCHEN

      September 20, 2012 at 5:59 am

      Looks really tempting and the picture quality wows me, even the elachi powder is so clear 🙂

      Reply
    26. jeevitha Giridharan

      October 05, 2012 at 7:18 am

      Thanks a lot for posting this delicious kozhukatai.just nw I tried this n came out so so good,am nw waiting for d final half-an-hour-standing-time!
      Can't wait!!!
      Drooling to gulp them:-)
      Thanks again for those awesome pics that made me do it….

      Reply
    27. aru

      October 05, 2012 at 12:50 pm

      ya. clear now. thank you so much. you make really nice dishes. tempting both tummy & eyes 🙂 🙂 i have started to love cooking after visisting your blog…. love you. you are my favorite now !!!

      Reply
    28. Pari Cash

      December 11, 2012 at 12:19 pm

      Hi Sharmi, i ahve a question here, i always wanted to make these kozhukottai. yesterday i tried. everything went well but after floating the balls in the milk, as soon as i added jeggary milk splitted and balls got broke. i was so disappointed. feeling very bad. please guide what went wrong.

      Reply
    29. Sharmilee! :)

      December 11, 2012 at 1:55 pm

      @Pari : After jaggery is added simmer it and dont let it boil for more time…you get to know the knack only by practise….so dont worry am sure you will get it right next time…

      Reply
    30. Unknown

      January 27, 2013 at 4:10 am

      Wonderful presentation of the recipe !!!

      Reply
    31. Vimala Devi

      March 15, 2013 at 10:18 am

      Hai Sharmi,

      I tried this just now but I think without proper practical knowledge it went down. actually half of the balls got dissolved in the milk and the remaining balls were also not stiff, it was like uncooked. I do not know where I went wrong. I want to do this again successfully, can you guess where I might have gone wrong

      Reply
      • Sharmilee! :)

        March 15, 2013 at 12:43 pm

        Dont really know where it went wrong may be in the consistency of the batter for the balls?

        Reply
    32. Sharmila Banu

      March 15, 2013 at 4:53 pm

      hi,

      I tried your receipe, everything came out nicely. but only thing is the milk curdled a bit. Is it ok, to eat it ?

      Reply
      • Sharmilee! :)

        March 16, 2013 at 3:46 am

        Yes I think its ok to eat…

        Reply
    33. Maya

      May 16, 2013 at 1:42 pm

      Thank You So Much… Tried making it… It turned out AWESOME !!! 🙂

      Reply
    34. Monica Nandagopal

      June 16, 2013 at 7:08 am

      Me and my mom tried it out…. Came out so well.. Thanks 🙂

      Reply
    35. someone2share

      June 23, 2013 at 1:35 am

      Please post Paal Paniyaram recipe too soon 🙂

      Reply
      • SHARMILEE J

        June 23, 2013 at 2:13 am

        Sure I will post it 🙂

        Reply
    36. Reka Devee

      July 10, 2013 at 8:06 am

      Hi Sharmilee,

      Hope you are doing great!!! I'm not very sure what is jaggery? Is it same as vellam???…

      Reply
      • SHARMILEE J

        July 10, 2013 at 10:32 am

        Yes it is vellam…

        Reply
      • Meenal Ramanathan

        October 29, 2013 at 10:11 am

        hi
        i am planning to try this tomm
        but i am scared abt curdling.
        should we need to keep in low flame after adding coconut milk. and then proceed with jaggery
        syp

        Reply
      • SHARMILEE J

        October 29, 2013 at 4:05 pm

        Yes just simmer, add coconut milk and keep stirring…..

        Reply
    37. Meenal Ramanathan

      October 29, 2013 at 11:08 am

      one more doubt.
      can we prepare the dough by adding hot water like we do for normal kozhukattai

      Reply
      • SHARMILEE J

        October 29, 2013 at 12:32 pm

        No add normal water only…..

        Reply
    38. Serene

      January 25, 2014 at 7:55 am

      Hi sharmilee!
      I am your frequent blog visitor.yesterday I made this recipe from your blog and that was the first time i am doing it.It really came out very well.my family enjoyed having it.Thank you for yummy recipe.Your measurements and step by step representation is excellent and that made my try perfect.

      serenejames

      Reply
    39. Serene

      January 25, 2014 at 7:58 am

      Hi sharmilee!.
      I am your frequent blog visitor.Yesterday i tried this recipe from your blog.It really came perfect.My family enjoyed a lot having it.you measurements and step by step presentation is excellent and that made my try perfect.Thank you for this yummy recipe.

      serenejames

      Reply
    40. raindrops

      June 12, 2014 at 4:34 am

      Can we use the normal rice flour available in market? is idiyappam flour different?? please guide. Thanks

      Reply
      • SHARMILEE J

        June 12, 2014 at 5:59 am

        We get idiyappam flour seperately, either get that or use homemade rice flour(click on the link in the ingredients list for recipe)

        Reply
    41. sara

      August 25, 2014 at 3:47 am

      hai sharmi
      can i make this kolukattai in parboiled rice flour ?

      Reply
      • SHARMILEE J

        August 25, 2014 at 7:02 am

        I haven't tried it….so not sure

        Reply
    42. Unknown

      September 12, 2014 at 11:05 am

      hi sharmilee..i've tried this recipe and it came out so good.my husband was so happy to have it.thank u..

      happy blogging 🙂

      i've a doubt.i'm new to baking and now trying quite a lot of recipes.while baking all my cakes and cupcakes comes out so dry and cracked.can u help me plz:(

      Reply
      • SHARMILEE J

        September 14, 2014 at 12:14 pm

        If its dry then add little more wet ingredients , only when the cake batter is very dry the cake will crack out….hope this helps!1

        Reply
    43. Unknown

      September 15, 2014 at 5:34 am

      will definitely try this out..thanks 🙂

      Reply
    44. kannan Gopal

      May 21, 2015 at 5:17 am

      i am try this but my milk is curdling now what I am doing any remedies for this

      Reply
      • SHARMILEE J

        May 21, 2015 at 6:46 am

        Switch off cool down then add jaggery and mix well

        Reply
    45. Janani Gunasekaran

      October 24, 2015 at 3:28 pm

      Hi Sharmi I tried this recipe sday and I put the balls in sim flame cooked for 5 mins with lid closed. When I open it after 5 mins the balls were disintegrated in the milk completely…. All balls were dissolved before adding coconut milk and jaggery… Pls let me know Wats the reason for this and where I went wrong….

      Reply
    46. SHARMILEE J

      October 29, 2015 at 7:30 am

      If the balls are little loose and if you keep the flame high there are chances for disintegrating..The dough should be smooth and tight just like our kozhukattai dough

      Reply
    47. Taste Of LiFe

      January 01, 2016 at 3:21 pm

      I have a doubt everything is perfect but the taste in kuzhkatti was nothing it was like rice flour . Should I not serve immediately should I let it soak. And I also think by steaming it its good to soak

      Reply
      • SHARMILEE J

        January 06, 2016 at 10:05 am

        If the balls are soft it will absorb fast, else you need to give resting time atleast 30mins

        Reply
        • Nisha

          August 27, 2019 at 12:25 pm

          Hi I jus love d recipe ,instead of rice powder do I can make balls with raw rice batter as we do for Kara kozhukatti n do we can steam d balls separately before adding it in milk

          Reply
          • Sharmilee J

            October 29, 2019 at 9:43 am

            yes you can do that too

            Reply
    48. Jaya

      January 03, 2020 at 12:35 pm

      How long it has to be cooked after adding coconut milk ?
      And when the jaggery sauce has to be added after adding coconut milk ? Hardly 5 minutes interval ?

      Reply
      • Sharmilee J

        April 30, 2020 at 6:31 am

        fter coconut milk is added do not boil just mix well when it comes to boil switch off else it will split

        Reply

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